Directions:
- Place the whipping cream in bowl of an electric mixer and whip on low speed.
- Slowly sprinkle in the cocoa mix and whip until stiff peaks form.
- Unwrap the candy and place it in a heavy plastic or paper bag.
- Put the candy in the freezer for 15 minutes.
- Roughly crush the candy with a hammer or mallet.
- Slice the cake in half to make 2 layers. Put about 3/4 inch of the cocoa cream on the cut layer and sprinkle generously with the crushed candy.
- Replace the top half and frost the cake with at least a 1/2-inch-thick coating of the cocoa cream.
- Press the remaining candy over the top and sides.
- Wrap lightly with plastic wrap and refrigerate for at least 4 hours before serving.
- For easier slicing, after this initial chilling, freeze the cake for at least 1 day.
- It will then slice like an ice cream cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.14 Kcal (461 kJ) | ||
| Calories from fat | 66.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 23.24mg | 8% | |
| Sodium | 56.49mg | 2% | |
| Potassium | 89.59mg | 2% | |
| Total Carbs | 10.27g | 3% | |
| Sugars | 7.9g | 32% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 341.84 Kcal (1431 kJ) | ||
| Calories from fat | 207.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.05g | 11% | |
|---|---|---|---|
| Cholesterol | 72.13mg | 8% | |
| Sodium | 175.31mg | 2% | |
| Potassium | 278.05mg | 2% | |
| Total Carbs | 31.88g | 3% | |
| Sugars | 24.51g | 32% | |
| Dietary Fiber | 1.22g | 2% | |
| Protein | 3.38g | 2% | |
| Vitamin C | 0.8mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 83.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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